DE102005062822B4 - Structured food with a meat-like structure and process for its preparation - Google Patents

Abstract

Structured foods are generally products whose production takes place by shaping fruit, vegetable, meat or fish concentrates. To obtain a meat-like product, meat-like structured proteins are used. The formation of a meat-like structure with a bite typical of the meat is crucial for consumer acceptance. With the new meat analogue, a meat-like product is to be provided which corresponds to the chewing structure and also to the other properties of the meat. This is accomplished by making the meat analogue a foamed protein solution containing whey proteins and stabilized by denaturation, and the foam gas bubbles opened by scissors containing food ingredients that are fixed by an adhesive.

Description

The invention relates to a meat analogue with a protein matrix from a foamed protein solution containing milk proteins.

Structured foods are generally products whose production takes place by shaping fruit, vegetable, meat or fish concentrates. Structured proteins are understood to mean meat-like structured proteins. Meat-like means that the typical fibrous texture and consistency of meat is mimicked. By adding flavorings and dyes, structured proteins can also be matched to their natural appearance in terms of appearance and taste.

From the EP 0 825 817 A1 are proteinaceous foods, in particular structured plant and / or animal protein products known that have a similar sensation in the mouth as meat. The products consist of a matrix of fibers with inclusion bodies dispersed therein, the inclusion bodies being incorporated in or between the fibers to weaken or separate them so as to make the product more delicate. The fibers may comprise proteinaceous fibers having a protein content of more than 50%. They are typically preparable by shearing of fibrils when extruding slurries or doughs. The structured protein product can be based on any protein or mixture of protein, including animal proteins from meat and fish by-products. However, preferred is vegetable protein. The disadvantage of the product produced by extrusion is that the structure is ultimately produced only by compressing the minced meat or plant material. Additives do not contribute to the formation of a meat-like structure.

In the WO 01/97638 A1 there is described a stable foam product containing a frothed food wet bulk and at least one edible, partially or fully denatured protein. The latter serves to stabilize the foam. The food wet mass contains more than 20% water. The protein source can be milk proteins, egg white and other native proteins.

To prepare the stabilized food moist foam, a mixture of protein and the food base is made into a foam, filled into a container, the container sealed, and then denatured by heating. This product can be used, for example, for baby food, dessert, ice cream or mayonnaise. However, it can not serve as a meat substitute because it does not have the bite typical of meat.

The preparation of a substantially monodisperse stable foam and a product made therefrom is also known from US 5,178,337 EP 1 520 484 A1 known. In preparing the starting foam, a milk protein-containing solution may be used which also contains whey protein and a thickening agent. During foaming, a foam is created with gas bubbles of different sizes, which is forced through a membrane to obtain a monodisperse foam. The resulting foam can be stabilized by heat denaturation. However, as the foam is pushed through the membrane, the gas bubbles are not opened. The homogenization of the gas bubbles serves to make the foam last longer and to influence the taste and sensory properties of a creamy food.

The EP 1 520 485 A1 also describes a process for stabilizing an edible foam with reduced volume gas bubbles. However, the bubbles of the original foam are subjected to a shrinkage process. The gas bubbles remain closed. They are necessary for the desired organoleptic properties. This food may be natural and / or denatured proteins, e.g. As milk proteins.

In the EP 0 274 348 B1 there is described a process which relates to the preparation of a dietary foam product formed from a stable dispersion of microbubbles of air or gas in an aqueous solution containing an emulsified fat mass, proteins and other food ingredients. In this aqueous emulsion, a thickening agent is incorporated and mixed. Subsequently, a snow-beaten aqueous solution of albumin is added. After that, homogenization takes place by beating without destroying the albumin foam. With the thickening agent, the viscosity of the aqueous emulsion should be adjusted so that the homogenization can be carried out without destroying the foam. The gas bubbles must not be opened. They should stay closed. This product thus obtained is suitable for the preparation of creamy foods, but not as a meat substitute.

In the EP 0 049 695 B1 a meat substitute product is described for use in minced meat products containing certain fractions of the cereal grain. Milk proteins in the form of cheese foam can be part of the product. It is not a product that has been foamed and thus contains generated gas bubbles.

From the US 3 645 747 A For example, a method for producing a meat imitation is known, which consists of wheat gluten and has a fibrous structure. It may also contain proteins, including milk proteins such as casein, and other food ingredients. These ingredients must not affect the elastic properties of the wheat gluten. The product is heated causing it to expand and coagulate the proteins. The expansion creates fibers and membranes. The product thus produced thus has no foam structure.

The US 2003/0003194 A1 discloses a food containing textured, fibrous milk proteins. Other food ingredients may be added. This food is made by extruding under heat and has no foam structure but a fibrous structure. Because it is made by extrusion, its structure is very compact and thus has a different structure of chipping. To prepare a beef imitation, the fibrous product is mixed with other food ingredients.

A process for the preparation of a thermostable textured milk protein, which may contain other food ingredients and is suitable for the preparation of meat imitations, is also known from US Pat. No. 4,209,534 known. The product has a fibrous structure and no foam structure. Because this food is also made by extrusion, its structure is very compact. It also has a different structure of chewing.

The invention has for its object to provide a structured food based on structured proteins, which has a meat-like structure that is resistant to chipping with a chewing structure that corresponds to that of the meat, and in its other properties corresponds to those of the meat.

The object is achieved by a meat analogue and a method which are described in more detail in the patent claims.

The meat analogue according to the invention consists of a foamed protein solution with whey proteins, which may additionally contain egg white powder, skimmed milk powder, structuring vegetable fiber constituents and spices and is stabilized by denaturation of the proteins whose shears partially or completely open gas bubbles comprise food components such as skimmed milk powder, water and starch and optionally other additives such as egg white powder, vegetable oils, vegetable fibers, fiber, spices, salt and flavorings.

It has surprisingly been found that the structured food according to the invention in texture and consistency corresponds to the meat, so it can serve as meat analogue. However, it has no fiber structure, the matrix is rather of a foam structure. The food can be processed easily and is highly variable by variation of the optional components in taste, smell and optical properties. To aromatize the food in comparison to those afflicted with an intense taste of soy products small amounts of flavorings.

The process according to the invention first comprises the preparation of a whey protein solution which may additionally contain egg white powder, structure-forming fibers and spices, after which this protein solution is foamed. The foaming is preferably carried out in such a way that a volume increase in the ratio of 1: 1.5 to 1: 5 is effected, based on the volume of the protein solution used. For foaming, the known methods can be used.

Subsequently, the protein is denatured, whereby the denaturation does not have to be complete. Again, the known methods are used. Preferably, the denaturation is carried out by increasing the temperature, in particular by heating the foam to a temperature in the range of 50-100 ° C. The thermal treatment leads to an additional stabilization of the foam via cross-linking via thiol disulfide exchange. It has been shown that with this measure a procedurally simple and reliable denaturation is ensured to the required extent.

Then, by shear, for example in a kneader, a skim milk powder solution, optionally containing other ingredients such as egg white, fibers, fiber, vegetable oils and spices and salt, and incorporated an aqueous adhesive solution in the digested matrix with open gas bubbles.

The inventive method is characterized by its simple industrial feasibility and economic feasibility in terms of operating costs. High investment costs for the plant technology and the implementation of the process, such as in a spinning process, can be avoided. The gentle process procedure largely prevents negative influences on the taste, smell and color of the product.

The process also allows the processing / production of structured foods with a high proportion of whey proteins present in Conventional extrusion process to the constant running behavior of the extruder adverse effects.

The method according to the invention is explained below.

First, a solution based on protein-containing whey protein solids is prepared. Preferably, the protein solution contains 5-25 parts by weight dissolved proteinaceous whey powder, 0-20 parts by weight dissolved skim milk powder and 0-10 parts by weight dissolved egg white powder. By adding skim milk powder, the protein content of the foamable solution can be increased, so that nutritionally higher-quality products are available. The addition of skimmed milk powder is also possible in subsequent process steps. The addition of egg white powder also increases the nutritional value of the final product. In addition, it has been shown that the foaming of the protein solution is improved by the addition of egg white powder. The tendency of the proteins present in the egg white to denature already during foaming also contributes to the stabilization of the foam.

The solution may further contain structure-forming fibers, preferably wheat fibers.

Subsequently, the protein solution is foamed. The foaming is preferably carried out in such a way that a volume addition (impact) in the ratio of 1: 1.5 to 1: 5 is effected, based on the volume of the protein solution used. Such a foam has a consistency which is particularly suitable for the further process steps and ultimately leads to a meat analogue which is particularly good in texture and texture to the natural product. Preferably, air is introduced into the protein solution for foaming, for example with the aid of a gas disperser. The use of (sterilized) air compared to other gases, especially the advantage of lower costs and a lower equipment cost for large-scale use.

In the following process step, the proteins of the foam are denatured. This results in a partial Entknäuelung by splitting non-covalent bonds. The denaturation of the foam need not be complete, but it is sufficient denaturation to the extent that the foam is sufficiently stabilized for the subsequent process steps. The denaturation is carried out by increasing the temperature, in particular by heating the foam to a temperature in the range of 50 to 100 ° C. The relatively low temperatures prevent the conversion of the proteinaceous ingredients into nutritionally inferior products (eg, by the Maillard reaction).

Preferably, the denaturation is carried out by introducing hot steam into the foam. This allows a particularly uniform and procedurally simple denaturation. The steam preferably has a temperature in the range of 50 to 100 ° C and is preferably introduced at a pressure of 2 to 10 bar in the foam.

Subsequently, the foam is mixed with other Lebensmittelbestanteilen in a kneader. An aqueous skim milk solution is used which preferably contains from 2 to 10 parts by weight skimmed milk powder. By the occurring shear, it is possible to incorporate the ingredients of the skim milk solution in the digested matrix with open gas bubbles of the foam. The skim milk solution may contain, as further ingredients, vegetable oils, fibers, other dietary fibers, possibly salt and spices, as well as flavorings. As fibers are particularly suitable wheat fibers, which are pre-swollen with 10 parts by weight of water.

As vegetable oils it is preferred to use those which contain a high content of unsaturated fatty acids.

Preferably, the solution is added as further additives 0 to 5 parts by weight of vegetable oils, 0 to 8 parts by weight of wheat fibers, 0 to 6 parts by weight of fiber and 0 to 5 parts by weight of salt, spices and / or flavorings.

After a processing time of 5 to 60 minutes, the specification of an aqueous adhesive solution containing starch and / or egg white powder. This solution primarily serves to bind the individual components in the matrix. Citric acid can also be added to this solution for structural improvement.

The adhesive solution contains 0 to 8 parts by weight of starch and 0 to 8 parts by weight of egg white powder.

It is also possible to prepare from the solutions (solution of food ingredients and adhesive solution) incorporated in the foam a solution containing all the ingredients which is then incorporated into the foam.

The mixing is advantageously carried out in a double-walled kneader with a jacket temperature of 65 to 110 ° C. The kneading process can be assisted by direct steam injection.

The final temperature of the mass is set to 70 to 95 ° C.

The product obtained is a highly viscous, partially chunky mass, the other Processing such as molding, breading, frying, frying, cooling and packaging is supplied.

The invention will be explained with reference to an embodiment. However, it is not limited to this example.

The process is divided into 6 process steps in which the recipe components are processed proportionally or in their entirety.

The percentages given below for recipe design are percentages by weight. They refer to the total batch and not to the respective premix.

1. Preparation of the protein solution

The protein solution is prepared using a stirring apparatus with fast-running stirrer. A double jacket is used to cool the protein solution in the T <15 ° C range. The water is passed cold as a template (24.1%) into the container. When the stirrer is running, 9.2% whey protein powder, 4.4% egg white powder, 2.2% skimmed milk powder, 0.3% wort, 0.35% salt and 0.05% citric acid anhydrate are added in the order mentioned. The components are stirred for t> 30 min to provide a homogeneous, lump-free solution.

2. Making the Skim Milk Solution (Food Ingredient Solution)

The skimmed milk solution is prepared using a stirring apparatus with a fast-running agitator. A double jacket is used to cool the protein solution to T <15 ° C. The preparation takes place at the same time as the preparation of the protein solution according to 1. The water is passed cold as a template (23.5%) into the container. With the stirrer running, 4.5% skimmed milk powder and then 2.5% starch, 0.3% wort, 0.4% salt and 0.05% citric acid anhydrate are added. The components are stirred for t> 30 min to provide a homogeneous, lump-free solution.

3. Making the glue

The adhesive is applied using a stirrer with a fast-running stirrer. A double jacket is used to cool the adhesive solution to T <15 ° C. The preparation takes place at the same time to approach the solutions according to 1. and 2. The water is passed cold as a template (5.1%) in the container. With the stirrer running, 2.5% egg white powder, 1.9% starch and 0.3% spices are added. The mixture is stirred for t> 30 min to provide a homogeneous, lump-free solution.

4. Preparation of the protein foam

Using a pump, the protein solution is 1. a whipper, a rotor / stator disperser supplied and foamed. As gas is air, which is passed through a sterile filter, metered in continuously, so that a surcharge in the ratio 1: 2.5 is implemented. The metered air is finely distributed, creating a protein foam with very small gas bubbles. The protein foam is continuously prepared and fed into the mixer after the 5th.

5. Denaturation of protein foam

The protein foam produced according to 4 is denatured using a plowshare mixer. Furthermore, an agglomerate destroyer is integrated in the mixer. The jacket of the mixer is set to 70 ° C.

The whipped protein solution is processed at low speed. The denaturation is assisted by a steam injection, wherein the steam is passed through nozzles in the container interior. In pressureless operation of the container excess wet steam is discharged through an outlet nozzle.

The steam is provided with a reservoir pressure of 5 bar via a steam generator. Prior to steam injection, condensate that may have remained in the pipes is blown out. The denaturation takes place in several stages in the steps: mixing + steam injection, mixing, mixing + steam injection (total time 4.5 min). At the end, the emptying of the mixer takes place.

The information on the recipe constituents takes into account the amount of water condensing during denaturation, which remains in the mass.

6. Final processing of the mass

The final processing of the mass is carried out in a double-walled kneader, which is set to a jacket temperature of 95 ° C. Analogous to the ploughshare mixer, the kneader has the possibility of direct steam injection, wherein the kneader is driven again without pressure and the resulting wet steam is removed. All heating steps are carried out in the kneader using direct steam injection (pre-pressure 3 bar). The apparatus has a double U-trough, the oppositely rotating mixing tools work wall-going and are driven in the low speed range, the degree of filling is set to about 0.5.

As a template is the skimmed milk solution prepared in accordance with 2. in the kneader. This is heated to a temperature of 85 ° C. Olive oil (2.0%), wheat fibers 3.5%), inulin (1.5%) and the protein foam are added as further components. The mass is heated to T> 90 ° C. Subsequently, the addition of the adhesive prepared according to 3 and a renewed heating to T> 90 ° C.

The product is a highly viscous, partially particulate mass, which is supplied for further processing. Recipe example (percentages by weight) water 64% whey protein 9.2% Skimmed milk powder 6.7% egg white powder 6.9% wheat starch 4.3% wheat fibers 3.5% olive oil 2.0% inulin 1.5% grained broth 0.6% salt 0.7% spices 0.3% Zironensäure 0.1%

Claims (11)

Meat analogue comprising a protein matrix of a foamed aqueous protein solution containing milk proteins, characterized in that the protein solution contains whey proteins, the foamed protein solution is stabilized by heat denaturation of the proteins, and the scalded gas bubbles of the stabilized foam contain food components which are fixed by an adhesive are. Meat analogue according to claim 1, characterized in that the protein solution contains skimmed milk powder. Meat analogue according to claim 1 or 2, characterized in that the protein solution contains egg white powder. Meat analog according to one of claims 1 to 3, characterized in that the protein solution contains vegetable fibers. Meat analog according to claim 4, characterized in that the fibers consist of wheat fibers. Meat analogue according to one of claims 1 to 5, characterized in that the food component consists of skimmed milk powder. Meat analogue according to one of claims 1 to 6, characterized in that as further food ingredients individually or in combination vegetable oils, vegetable fibers, fiber, salt, spices or flavorings are incorporated in the opened gas bubbles. Meat analog according to one of claims 1 to 7, characterized in that the adhesive consists of an aqueous solution of starch and / or egg white powder. Process for the preparation of a meat analogue according to one of Claims 1 to 8, characterized in that a. the protein solution is foamed and b. the protein foam is stabilized by heat denaturation of the whey protein, c. the gas bubbles of the stabilized protein foam are completely or partially opened by shearing, d. the food ingredients are incorporated into the open gas bubbles and e. the food components contained in the opened gas bubbles are fixed by means of the adhesive. A method according to claim 9, characterized in that the adhesive is incorporated together with the food ingredients in the opened gas bubbles. A method according to claim 9, characterized in that the foaming causes a volume increase of 1: 1.5 to 1: 5, based on the volume of the protein solution used.